Soft Greek Yogurt Bagels

Name: Soft Greek Yogurt Bagels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup Greek yogurt; 1 tablespoon honey (optional); 1 egg (for egg wash); Everything bagel seasoning (optional)

Highlighted under: Effortless Eats

When I first tried making bagels with Greek yogurt, I was amazed at how simple and satisfying the process was. Using just a few ingredients, I created soft and chewy bagels that were perfect for toasting or topping with my favorite spreads. The dough comes together quickly, and you can customize the flavors by adding herbs or spices. After making these bagels a few times, I can't imagine going back to store-bought ones—these are truly delightful and incredibly easy to whip up anytime I crave a bagel!

Created by

Harriet Mason

Last updated on 2026-02-01T16:53:36.377Z

Making these soft Greek yogurt bagels has been a game changer for my breakfast routine. I love how the yogurt adds a lovely tang and keeps the bagels moist, and the simple preparation means I can have homemade bagels ready in no time. I discovered that boiling the bagels before baking is the key to achieving that perfect outer crust while keeping the inside tender and soft.

In my experimentation, I found that adding a sprinkle of everything bagel seasoning on top gives them an extra flavor boost. This recipe has quickly become one of my favorites, and I often whip up a double batch to enjoy throughout the week!

Why You Will Love These Bagels
Quick and easy preparation with only a few ingredients
Greek yogurt adds fluffiness and a slight tang
Perfect for breakfast or snack, customizable with favorite toppings

Mastering the Dough Consistency

Achieving the right consistency for your bagel dough is crucial. When mixing the flour, baking powder, and salt with the Greek yogurt, aim for a dough that is slightly tacky but not overly sticky. If it sticks excessively to your hands, sprinkle in a tablespoon of flour at a time until it's manageable. Proper consistency ensures your bagels have that perfect chewy bite once baked.

Don't be afraid to use your hands when mixing the dough! This will help incorporate all the ingredients effectively. I find that a quick knead on a floured surface can help develop the gluten, making your bagels airy and soft. Aim for about 5 minutes of kneading—just enough to make the dough smooth and elastic without overworking it.

Boiling for the Perfect Texture

Boiling the bagels is a pivotal step that contributes to their unique texture. When boiling, make sure the water is at a rolling boil—this helps to set the crust quickly. Don't overcrowd the pot; I recommend boiling no more than three bagels at a time to ensure even cooking. Boil each side for about 1 minute; a longer boil will result in chewier bagels, while a shorter boil gives a softer bite.

After boiling, place the bagels on the parchment-lined baking sheet carefully to prevent them from losing their shape. If you'd like a shinier crust, brush with a little more egg wash before baking. This step can transform your bagels from homemade to looking like they came from a bakery!

Ingredients

For the Bagels

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup Greek yogurt
1 tablespoon honey (optional)
1 egg (for egg wash)
Everything bagel seasoning (optional)

Instructions

Prepare the Dough

In a mixing bowl, combine the flour, baking powder, and salt. Add the Greek yogurt and honey, if using, and mix until a dough forms. If the dough is too sticky, add a little more flour.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a rope about 8 inches long and form it into a circle, pinching the ends together to seal.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop in the bagels, cooking them for about 1 minute on each side. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.

Bake

Preheat your oven to 375°F (190°C). Brush the bagels with a beaten egg and sprinkle with everything bagel seasoning if desired. Bake for 20 minutes or until golden brown.

Cool and Serve

Remove the bagels from the oven and let them cool slightly on a wire rack before serving. Enjoy them toasted with your favorite spread!

Pro Tips

For a richer flavor, experiment by adding various herbs into the dough or sprinkling toppings like sesame seeds or poppy seeds before baking.

Serving Suggestions

These soft Greek yogurt bagels are incredibly versatile. For breakfast, I love to top them with avocado and a sprinkle of salt or layers of cream cheese with smoked salmon for an elevated brunch. They also shine when sliced and toasted, providing a crispy contrast to their soft interior. Consider offering an assortment of spreads, from sweet to savory, for a delightful snack platter.

If you're feeling adventurous, try adding some extras to your dough for different flavors! Incorporating herbs like dill or chives can elevate the flavor profile significantly. You could also fold in shredded cheese or garlic powder into the dough for a savory twist that pairs well with a variety of toppings.

Storing and Freezing

To keep your bagels fresh, store them in an airtight container at room temperature for up to two days. If you want to make them last longer, consider freezing them. After they cool completely, wrap each bagel tightly in plastic wrap and then in aluminum foil. They can be frozen for up to three months without losing too much freshness.

When you’re ready to enjoy a frozen bagel, simply remove it from the wrap and let it thaw at room temperature for about 30 minutes. You can also slice it in half and pop it in the toaster directly to warm it up; this gives you that freshly baked texture again. Enjoy experimenting with toppings anew each time!

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute whole wheat flour. Keep in mind that the texture might be denser.

→ How should I store leftover bagels?

Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before shaping and cooking.

→ What can I use instead of Greek yogurt?

If you don't have Greek yogurt, you can use regular yogurt or sour cream, but it may alter the texture slightly.